Butterscotch Pretzel Cookies

I don’t know if it’s the optimal amount of chocolate that always seems to coat the rods, or the ratio of salt-to-sprinkle, but they pack the perfect punch of sweet, salty, crunchy, and chocolatey.

My best friend brought them to a party a few weeks ago and I thought I must have died and went to heaven when I tried one. And then proceeded to eat three more.

They’re that amazing.

I don’t know what it is about pretzels, but they go great with chocolate, balancing the sweetness out perfectly. However, you know what they go even better with?

BUTTERSCOTCH.

Butterscotch already boasts a sweet yet salty flavor profile, so combining it with the crunchy, saltiness of pretzels seems like a perfect match. And now that we’ve gotten that far, why not just step it up another notch and combine these flavors in a cookie-form?!

Not to mention, these babies are gluten free and don’t have any white sugar, white flour, or butter!

Good for you and good for your taste buds!

My bestfriend’s godmother may have the best pretzel rods around, but these are certainly the best *healthy* cookies you’ll have had in months! 🙂

Butterscotch Pretzel Cookies

1 1/3 c gluten free flour

1 tsp baking powder

1/2 tsp vanilla extract

1/4 tsp coarse sea salt

1 egg

1/3 c coconut sugar (or brown sugar)

1 tbs agave (or honey, maple syrup, etc.)

1/4 c melted coconut oil

2 tbs butterscotch chips

2 tbs pretzels, chopped

Preheat oven to 350°F. Add all ingredients except butterscotch and pretzels to a bowl and stir until completely combined. Fold in butterscotch and pretzels. Lightly grease a cookie sheet and scoop 1 tbs balls of the dough 1 inch apart on it. Bake for 10-12 minutes, or until golden brown. Remove and enjoy!